In same skillet, cook ground beef, breaking up meat and stirring occasionally, until meat is browned and liquid evaporates, about 10 minutes. Season with cumin and salt, and cook 1 minute longer, stirring. Return vegetable mixture to skillet with meat; stir in tomato sauce, hot sauce and 1 cup water. Heat mixture to boiling over high heat. Reduce heat to low, cover and simmer until slightly thickened, about 10 minutes.

To serve, spoon about 1/2 cup rice down center of each tortilla; top with about 3/4 cup meat mixture. Garnish with lettuce, cilantro, green onions or other toppings, if desired.

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